Mix the Cathedral City Extra Mature Cheddar with the flour and spoon small circles of the mixture onto the paper, each one about 5cm wide and just 2mm deep – it should be possible to fit 12 on to an average baking sheet.

Bake in the oven for 5 minutes, or until the crisps are golden at the edges before carefully lifting them off the paper with a palette knife.

For variation, add a pinch of flaked almonds, chopped pistachios or paprika to the surface of the crisps before cooking.

*Recipe c/o Cathedral City Mature Cheddar*

What do you think of these cheese crisps?

Fancy making any?

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